This recipe comes to us from jmreed in the Gluten-Free Forum
2 cups brown rice flour
1 teaspoon xanthan Gum
1 teaspoon sugar
¼ teaspoon salt
3 cup water
2 tablespoon olive oilDirections:
First mix all the dry ingredients into a bowl. Add the wet ingredients and mix well. Pour 1/3 a cup of the mixture into a good nonstick medium sized frying pan (I have also made these on a griddle but that requires picking up the griddle and tilting it to make larger rounds). Tilt the pan in alternating directions to cover the bottom of the pan. Cook on medium-high heat until the edges begin to pull up from the pan. You will need to pull up on the edge (fingers work better than a spatula - but be careful) and flip the tortilla. If the tortilla breaks try cooking it longer before flipping or you may need to use non-stick spray on the pan. Flip the tortilla ever 2 minutes or so until it puffs up like a balloon. After each tortilla you will need to let the pan cool down a little before starting the next one(Otherwise you get holes in the tortillas - I use 3 pans and alternate between them). Let the tortillas cool for 10 minutes or so and they will become flimsy. This recipe makes approximately 12 tortillas.